Greek Bean Soup

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1/2 cup onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup carrot, chopped
• 4 (14 1/2 ounce) cans chicken broth
• 3 garlic cloves, minced
• 1/2 teaspoon dried oregano, crushed
• 1/8 teaspoon pepper
• 2 (15 ounce) cans cannellini beans or 2 (15 ounce) cans great northern beans or 2 (15 ounce) cans navy beans, drained
• 2 cups cabbage, coarsely chopped
• 2 tablespoons lemon juice
• 1/4 cup feta cheese, crumbled
• 2 plum tomatoes, chopped
• 2 tablespoons fresh parsley, chopped

Recipe

• 1 in a large sauce pan saute onions, celery and carrots in oil over medium heat for 5 minutes.
• 2 add broth, garlic, oregano and pepper and bring to a boil, reduce heat and simmer 15 minutes.
• 3 add beans and cabbage, and simmer 5 minutes.
• 4 add lemon juice and simmer 5 minutes.
• 5 ladle into individual soup bowls and top with cheese, tomato and parsley.